Wednesday, June 20, 2012

Blueberry Sour Cream Pound Cake

Really yummy, light dessert! (And I have to say I was quite proud that I got little enough yolk in the egg whites that they still whipped up to stiff peaks! :)) Also, try a trick I found to get the cake out of the pan cleanly (see #3 below).

1. Let eggs stand at room temperature for 30 mins (or place in a bowl of warm water for 15 mins). In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring. Combine the flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another mixing bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
2 Spoon into a greased and floured 10-in tube pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
3. Place a towel in the sink and soak with hot water. Remove cake pan from the oven, and place directly on to the hot and wet towel. Leave at least 10 seconds (I usually loosen the sides of the cake a bit with a small rubber spatula while I wait), and then immediately invert onto a cooling rack. So far, this trick has worked perfectly every time!

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About me

I started married life knowing very little about cooking, but I have found that I really enjoy finding and making great meals and treats for family and friends! My husband gives me my most important feedback, and he also taught me many of the skills I have. We have three young children (who generally have to be coaxed to try new food) and we live in the beautiful Pacific Northwest. Please let me know what you think of these recipes, and check out the many books and websites I have found them at! Also, check out my other blog, kmkaye.blogspot.com, where I ruminate on life. Happy cooking!